{"id":2007,"date":"2011-06-12T18:21:30","date_gmt":"2011-06-12T18:21:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2007"},"modified":"2011-06-12T18:21:30","modified_gmt":"2011-06-12T18:21:30","slug":"schweinelende-im-speckmantel-mit-champignon-rahmsose","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/schweinelende-im-speckmantel-mit-champignon-rahmsose\/","title":{"rendered":"Schweinelende im Speckmantel mit Champignon-Rahmso\u00dfe"},"content":{"rendered":"

Zutaten<\/strong>
\n600 Gramm Schweinefilet
\n120 Gramm Fr\u00fchst\u00fcckspeck
\nPfeffer
\nSalz
\nButterschmalz
\nOliven\u00f6l
\nHolzspie\u00dfe
\n500 Gramm Wei\u00dfe Champignons
\n1 Zwiebel
\n1\/2 l Sahne
\n0,2 l Wei\u00dfwein trocken
\nPetersilie
\nButterschmalz, Butter
\nMehl<\/p>\n

Zubereitung<\/strong>
\nDie Filets von Sehnen und Fett befreien und in circa 4 bis 5 Zentimeter gro\u00dfe St\u00fccke schneiden. Mit Salz und Pfeffer von allen Seiten w\u00fcrzen. Fr\u00fchst\u00fccksspeck in der Breite der Filets auslegen. Das Fleisch draufsetzen und mit dem Speck ummanteln. Mit Holzspie\u00dfen befestigen. Oliven\u00f6l und Butterschmalz in einer Pfanne erhitzen und
\ndie Fleischp\u00e4ckchen kr\u00e4ftig anbraten. Die Fleischst\u00fccke aus der
\nPfanne nehmen auf ein Backblech geben und im Ofen bei 200 Grad etwa
\n10 Minuten weitergaren. Das Fleisch sollte innen noch leicht rosa
\nund saftig sein.
\nDie Champignons und die Zwiebel putzen und in Scheiben schneiden.
\nButterschmalz in einer hohen Pfanne oder einem Saucentopf erhitzen
\nund die Zwiebeln glasig d\u00fcnsten. Die Champignons dazu und anbraten.
\nMit Salz, Pfeffer und etwas Zitronensaft w\u00fcrzen. Den Wei\u00dfwein
\nangie\u00dfen und einkochen lassen. Sahne dazu und alles zirka 5 bis 10
\nMinuten k\u00f6cheln lassen. Abschmecken und eventuell mit Mehlbutter
\nbinden.
\nFilets mit der Champignon-Rahmso\u00dfe servieren. Dazu passen Kroketten. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 Gramm Schweinefilet 120 Gramm Fr\u00fchst\u00fcckspeck Pfeffer Salz Butterschmalz Oliven\u00f6l Holzspie\u00dfe 500 Gramm Wei\u00dfe Champignons 1 Zwiebel 1\/2 l Sahne 0,2 l Wei\u00dfwein trocken Petersilie Butterschmalz, Butter Mehl Zubereitung Die Filets von Sehnen und Fett befreien und in circa 4 bis 5 Zentimeter gro\u00dfe St\u00fccke schneiden. Mit Salz und Pfeffer von allen Seiten w\u00fcrzen. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,47],"tags":[],"class_list":["post-2007","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","item-wrap"],"yoast_head":"\nSchweinelende im 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Juni 2011","format":false,"excerpt":"Zutaten 300 g Schweinefilet 3 grosse Zwiebeln gesch\u00e4lt fein gehackt 3 Champignons geputzt fein gehackt 1 B\u00fcschel Blattpetersilie 1 Zweig Majoran 1 EL Weissbrot; frisch gerieben 2 Eigelb 2 EL Milch 200 g Bl\u00e4tterteig in Platten (TK) 200 g Karotten 150 g Erbsen, enth\u00fclst Butter Oliven\u00f6l Pfeffer Salz Zubereitung Das\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2007"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2007\/revisions"}],"predecessor-version":[{"id":2008,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2007\/revisions\/2008"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}